Distillery
Giovi (Distilleria Giovi)
Giovi (Distilleria Giovi S.r.l.) is a Sicilian producer of spirits based in Valdina (ME). Founded in 1987 by master distiller Giovanni La Fauci, it is known for a range that includes single-varietal grappa, fruit brandies, a London Dry Gin and vodka, produced mainly from local raw materials and pomace (vinacce) sourced from different areas of Sicily.
- Valdina (ME) · Sicily · Italy
- Since 1987
- 5 products
The story
The company was established in 1987 by Master Distiller Giovanni La Fauci. It grew from experimental activities and a passion for artisanal distillation. Over time Giovi developed a production focused on pomace and Sicilian fruit, collaborating with local wineries and growers to select raw materials.
Production philosophy
Strong emphasis on selecting raw materials and preserving the aromatic characteristics of the fruit. Production favors artisanal techniques and hands-on control (e.g. olfactory selection of pomace and manual cutting of heads and tails), with the aim of enhancing the typical aromas of Sicilian grapes and fruit.
Territory
Sicily: pomace and fruit come from various Sicilian areas including Pantelleria, the Aeolian Islands, the slopes of Mount Etna, and the provinces of Marsala and Noto. Operational headquarters in Valdina (Messina).
Awards and recognition
Alambicco d’Oro 2000 (Grappa Moscato di Pantelleria); Alambicco d’Oro 2001 (Acquavite d’Uva Moscato); various ANAG/competition medals (medals for acquavite di ficodindia, Grappa di Nero d’Avola, recognitions at the Ultimate Spirits Challenge 2010 for multiple labels).
Production method
Grappa is produced using a discontinuous bain-marie still (the antique “Zadra” modified by the Master Distiller). The pomace is subject to olfactory inspections, distillations (cotti) last four to five hours, and heads and tails are discarded individually. The distillate is brought to about 76° C, transferred to stainless steel containers for maturation, diluted with spring water and subjected to further bottle refinement.
Distillation
Discontinuous bain-marie still (antique “Zadra” modified), with 4–5 hour cotti; heads and tails discarded by the master distiller; still capacity approx. 4.5 quintals.
Ageing
The distillate is transferred to stainless steel and left to mature for about 6–8 months; subsequently diluted with spring water and further bottle ageing for 4–6 months. Some labels are offered in a 'barricata' version (wood aging).
Characteristics
- Type
- Distillery
- City
- Valdina (ME)
- Categories
- grappa
- single-varietal grappas
- barrel-aged grappa (aged versions)
- fruit brandies
- London Dry Gin
- artisan vodka
- Raw materials
- vinacce (grape pomace)
- fruit (for fruit brandies)
- Casks and ageing vessels
- barrique (for some aged versions)
- Representative products
- Grappa Giovi Acquavite di Fico d’India (50 cl)
- Grappa Giovi Cerasuolo Vittoria (50 cl)
- Grappa Giovi Inzolia (50 cl)
- Grappa Giovi Malvasia Lipari (50 cl)
- Grappa Giovi Moscato di Pantelleria (70 cl)
- Grappa Giovi Nero d'Avola (50 cl)
What makes it distinctive
- Founded in 1987 by Master Distiller Giovanni La Fauci
- Use of an antique discontinuous bain-marie 'Zadra' still internally modified
- Extensive use of pomace and fruit sourced from Sicilian areas (Pantelleria, Aeolian Islands, slopes of Etna, Marsala, Noto)
- Range includes single-varietal grappas (Inzolia, Malvasia delle Lipari, Moscato di Pantelleria, Nero d’Avola), fruit brandies, gin and vodka
